Bunnies Are Brown
Bunnies are brown,
Bunnies are white,
Bunnies are always
An Easter delight.
Bunnies are cuddly,
The large and the small;
But l like the chocolate ones
The best of them all.
You got bunnies in my chocolate!
Let’s talk Easter tradition.
Mole (pronounced MOH- lay) means to mix. Mole is the sauce of legend, although its origins are disputed. There are two stories behind the creation of Mole; one the Sor Andrea de la Asuncion, of the Convent of Santa Rosa in Puebla, created it for the visit of the archbishop, sometime during the 1680s. Another version involves a Fray Pascual, who supposedly knocked over a tray of spices into the cazuela in which dinner was being prepared, accidentally coming up with a mouth-watering creation.
What we know as the truth is every cook has their own mole recipe, variants of a recipe passed down from generation to generation. Because mole takes so much time to prepare, it is usually made in huge batches, and eaten though out the week.
If your children are adventurous, they will learn to make one of the most complex and flavorful sauces in the world, and be able to pass a cultural tradition on.
Conejo al Mole de los Tres Chiles
2 cups chicken broth
2 dried guajillo chilis, stemmed and seeded
2 dried ancho chilis, stemmed and seeded
3 dried chipotle chilis, stemmed and seeded
2 corn tortillas, cut into 1-inch strips
2 cups chicken broth
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tbsp. lard
1 onion, halved and thinly sliced
1/2 head garlic, peeled and sliced
1/4 cup raisins
2 tbsp. cumin seeds
1 tbsp. dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tbsp. white sugar
Salt to taste
1. Cook the rabbit in 2 quarts of water until the meat is falling from the bone. Remove the rabbit and let cool Pick the meat from the bone and set aside.
2. Heat the chicken broth and cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries in a saucepan until it begins to simmer, about 5 minutes. Remove from heat and let stand for 20 minutes while it cools. Like making tea. Strain and pour broth into a blender.
3. Toast guajillo chilis, ancho chilis, and chipotle chilis in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
4. Toast tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chilis. Allow the chilis and tortilla to soak in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
5. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chili puree.
6. In a large skillet over medium heat. cook onion, garlic, raisins; add onion mixture to the blender with the Chile-tomato mixture and blend until smooth.
7. Pour chili puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes. Add the rabbit meat and serve.